Turkey Sausages With Cabbage And Fennel

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
318
FAT
80%
CHOL
27%
SOD
37%

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Ingredients for 6 servings

2 Tablespoons unrefined, cold-pressed extra-virgin olive oil

1 Tablespoon fennel seeds (optional)

1 large onion, halved and sliced thinly

½ red or green cabbage, sliced thinly

2 fennel bulbs, tops removed and bulbs sliced thinly

Sea salt and freshly ground black pepper

8 nitrate-free, pre-cooked sausages, sliced on the diagonal as small or large as you prefer. I cut each link into 4 or 5 slices.

1/3 cup dry white wine

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